KR20220036428A - Method of making soy sauce using Schisandra. - Google Patents
Method of making soy sauce using Schisandra. Download PDFInfo
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- KR20220036428A KR20220036428A KR1020200118142A KR20200118142A KR20220036428A KR 20220036428 A KR20220036428 A KR 20220036428A KR 1020200118142 A KR1020200118142 A KR 1020200118142A KR 20200118142 A KR20200118142 A KR 20200118142A KR 20220036428 A KR20220036428 A KR 20220036428A
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- Prior art keywords
- soy sauce
- schisandra
- omija
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- temperature
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- 235000013555 soy sauce Nutrition 0.000 title claims abstract description 52
- 235000008422 Schisandra chinensis Nutrition 0.000 title claims abstract description 19
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 12
- 241000736075 Schisandra Species 0.000 title claims description 16
- 235000010469 Glycine max Nutrition 0.000 claims description 15
- 244000068988 Glycine max Species 0.000 claims description 15
- YEFOAORQXAOVJQ-RZFZLAGVSA-N schisandrol a Chemical compound C1[C@H](C)[C@@](C)(O)CC2=CC(OC)=C(OC)C(OC)=C2C2=C1C=C(OC)C(OC)=C2OC YEFOAORQXAOVJQ-RZFZLAGVSA-N 0.000 claims description 14
- 238000002156 mixing Methods 0.000 claims description 11
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 6
- 239000003651 drinking water Substances 0.000 claims description 6
- 235000020188 drinking water Nutrition 0.000 claims description 6
- 238000001035 drying Methods 0.000 claims description 6
- 238000001914 filtration Methods 0.000 claims description 6
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 5
- 238000000034 method Methods 0.000 claims description 5
- 235000002639 sodium chloride Nutrition 0.000 claims description 5
- 239000011780 sodium chloride Substances 0.000 claims description 5
- 230000032683 aging Effects 0.000 claims description 4
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 3
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 238000000227 grinding Methods 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 238000000465 moulding Methods 0.000 claims description 3
- 239000000843 powder Substances 0.000 claims description 3
- 238000010298 pulverizing process Methods 0.000 claims description 3
- 238000010025 steaming Methods 0.000 claims description 3
- 238000005406 washing Methods 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 7
- 235000019634 flavors Nutrition 0.000 abstract description 7
- 235000019614 sour taste Nutrition 0.000 abstract description 3
- 240000006079 Schisandra chinensis Species 0.000 abstract 3
- 230000035943 smell Effects 0.000 abstract 1
- 239000000706 filtrate Substances 0.000 description 6
- 239000000243 solution Substances 0.000 description 6
- 230000000052 comparative effect Effects 0.000 description 4
- 239000002994 raw material Substances 0.000 description 4
- 235000019640 taste Nutrition 0.000 description 4
- 239000002253 acid Substances 0.000 description 3
- 235000014633 carbohydrates Nutrition 0.000 description 3
- 150000001720 carbohydrates Chemical class 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 235000018102 proteins Nutrition 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 150000001413 amino acids Chemical class 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 150000008442 polyphenolic compounds Chemical class 0.000 description 2
- 235000013824 polyphenols Nutrition 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 239000011550 stock solution Substances 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 239000012267 brine Substances 0.000 description 1
- 238000010835 comparative analysis Methods 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 230000037406 food intake Effects 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 230000003301 hydrolyzing effect Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 230000003472 neutralizing effect Effects 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 235000021251 pulses Nutrition 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 235000019643 salty taste Nutrition 0.000 description 1
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 235000019710 soybean protein Nutrition 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/50—Soya sauce
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/70—Germinated pulse products, e.g. from soy bean sprouts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/40—Table salts; Dietetic salt substitutes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
- A23L31/10—Yeasts or derivatives thereof
- A23L31/15—Extracts
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/10—Drying, dehydrating
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/14—Extraction
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/31—Mechanical treatment
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/38—Multiple-step
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- Life Sciences & Earth Sciences (AREA)
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- Polymers & Plastics (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Mycology (AREA)
- Biotechnology (AREA)
- Soy Sauces And Products Related Thereto (AREA)
Abstract
Description
본 발명은 오미자를 이용한 간장의 제조방법에 관한 것이다.The present invention relates to a method for producing soy sauce using omija.
간장은 재래식 메주나 개량식 메주, 혹은 콩과 밀을 혼합하여 황국균으로 발효시킨 고오지(국, 麴)를 소금물에 담가 숙성시키면서 함유된 성분을 충분히 우려낸 후 액을 분리하여 그대로 혹은 가열 살균한 것으로 음식의 간과 맛을 주는데 사용하는 검붉고 짠맛이 있는 한국 고유의 조미료의 일종이다. 간장은 숙성되는 동안 콩 단백질, 전분질, 지방 등이 분해하여 생긴 아미노산, 유기산, 유리당 등이 혼합되어 독특한 향과 맛을 낸다. 사용원료, 발효방법 등에 따라 각기 다른 맛을 낸다. 간장에는 재래식 간장(메주 간장), 개량식 간장(고오지 간장), 아미노산간장(화학간장)이 있으며 양조간장, 산분해간장, 혼합간장으로 분류하기도 한다. 식품공전에는 양조간장, 혼합간장, 산분해간장, 효소분해간장, 한식간장으로 분류하여 각각에 대하여 정의하고 있다. Soy sauce is made by fermenting Goji (soup, 麴), which is fermented with Hwangguk-gyun by mixing soybeans and wheat, in brine to fully infuse the ingredients, then separate the liquid and heat and sterilize it. It is a type of seasoning unique to Korea with a dark red and salty taste that is used to flavor the liver. Soy sauce has a unique flavor and taste by mixing amino acids, organic acids, and free sugars produced by decomposition of soybean protein, starch, and fat during maturation. It has a different taste depending on the raw material used and the fermentation method. Soy sauce includes conventional soy sauce (Meju soy sauce), improved soy sauce (Koji soy sauce), and amino acid soy sauce (chemical soy sauce). In the Food Code, brewed soy sauce, mixed soy sauce, acid-decomposed soy sauce, enzyme-decomposed soy sauce, and Korean soy sauce are defined for each.
(1) 양조간장 : 대두, 탈지대두, 맥류 또는 쌀 등을 제국하여 식염수 등을 섞어 발효,숙성시킨 후 그 여액을 가공한 것을 말한다. (1) Brewed soy sauce: Soybeans, skimmed soybeans, pulses or rice are imperial, mixed with saline, etc., fermented and aged, and then the filtrate is processed.
(2) 혼합 간장 : 양조간장 원액과 산분해 간장 원액을 적정비율로 혼합하여 가공한 것, 산분해 간장 원액에 단백질 또는 탄수화물 원료를 가하여 발효, 숙성시킨 여액을 가공한 것, 또는 이 원액에 양조간장 원액이나 산분해 간장 원액 등을 적정비율로 혼합하여 가공한 것을 말한다. (2) Mixed soy sauce: Processed by mixing brewed soy sauce undiluted solution and acid-decomposed soy sauce undiluted solution in an appropriate ratio, processed filtrate fermented and aged by adding protein or carbohydrate raw materials to acid decomposed soy sauce undiluted solution, or brewed with this undiluted solution It refers to a product that is processed by mixing soy sauce stock solution or acid-decomposed soy sauce stock solution in an appropriate ratio.
(3) 산분해 간장 : 단백질 또는 탄수화물을 함유한 원료를 산으로 가수 분해한 후 중화하여 얻은 여액을 가공한 것이나 산분해 간장 원액을 효소처리한 후 얻은 여액을 가공한 것, 또는 이의 원액에 산분해 간장 원액을 적정비율로 혼합하여 가공한 것을 말한다. (3) Acid-decomposed soy sauce: Processed filtrate obtained by neutralizing raw materials containing protein or carbohydrates with acid, or processed filtrate obtained after enzymatically treating acid-digested soy sauce, or adding acid to the undiluted solution It refers to the processed product by mixing the decomposed soy sauce undiluted solution in an appropriate ratio.
(4) 효소분해 간장 : 단백질 또는 탄수화물을 함유한 원료를 효소로 가수 분해한 후 그 여액을 가공한 것을 말한다. (4) Enzyme-decomposed soy sauce: It refers to the process of hydrolyzing raw materials containing protein or carbohydrates with enzymes and then processing the filtrate.
(5) 한식 간장 : 한식 메주를 주원료로 하여 식염수 등을 섞어 발효, 숙성시킨 후 그 여액을 가공한 것을 말한다. (5) Korean soy sauce: It refers to a product made from Korean soy sauce as the main ingredient, mixed with saline, etc., fermented and aged, and then the filtrate is processed.
유사 선행기술로는 한약재를 이용한 간장의 제조방법(10-2018-0069445)이 있다. As a similar prior art, there is a method for manufacturing soy sauce using herbal medicines (10-2018-0069445).
오미자는 단맛과 신맛 등 5가지의 맛이 있는 것이 특징인데, 특히 신맛이 강하여 이를 간장제조에 적용할 경우 기존간장의 고유의 풍미를 변화시키므로 적용하기가 용이하지 않다. 본 발명에서 해결하고자 하는 것은 오미자의 신맛을 제거하여 간장제조에 적용하여 간장의 풍미가 향상되고 오미자의 유효성분을 함유하도록 하여 간장의 제품성을 제고하고자 하는 것이다.Omija is characterized by having five flavors such as sweet and sour. In particular, it is not easy to apply because it has a strong sour taste and, when applied to soy sauce manufacturing, changes the original flavor of the existing soy sauce. The object of the present invention is to remove the sour taste of omija and apply it to the production of soy sauce to improve the flavor of the soy sauce and to contain the active ingredient of omija to improve the productability of the soy sauce.
본 발명의 과제해결수단으로는 (a) 오미자를 세척하여 건조하는 단계; (b) 상기(a)의 건조된 오미자를 60℃ ~ 70℃의 온도에서 1시간동안 볶는 단계; (c) 식용수 1kg당 상황버섯 10g을 첨가하여 90℃의 온도에서 3시간동안 추출한 다음 여과하여 10℃ ~ 15℃의 온도로 냉각하는 단계; (d) 상기(c)의 냉각된 상황버섯추출액에 상기(b)단계의 오미자를 혼합하여 24시간동안 숙성하는 단계; (e) 상기(d)의 오미자를 건조하여 분쇄하는 단계; (f) 1℃ ~ 15℃ 식용수 1kg당 상기(e)단계의 오미자분말 5g ~ 20g을 투입하여 1시간 ~ 3시간동안 추출하여 여과하는 단계; (g) 상기(f)의 오미자추출물에 메주제조용 콩을 투입하여 6시간 ~ 9시간동안 침지하는 단계; (h) 상기(g)의 침지가 완료된 콩을 증숙하는 단계; (i) 상기(h)의 증숙이 완료된 콩을 마쇄한 다음 성형하여 메주를 제조하는 단계; (j) 상기(f)의 오미자추출물 1리터당 천일염 300g ~ 500g의 비율로 첨가하여 혼합하는 단계; (k) 상기(i)의 메주를 (j)의 오미자혼합액에 투입하여, 50일~80일 동안 숙성한 다음 된장과 간장을 분리하는 단계; (l) 분리된 간장을 15℃ ~ 28℃의 온도에서 30일이상 숙성하여 제품화하는 단계를 통하여 이루어진다. As a means for solving the problems of the present invention, (a) washing and drying omija; (b) roasting the dried omija of (a) at a temperature of 60° C. to 70° C. for 1 hour; (c) adding 10 g of Sanghwang mushroom per 1 kg of drinking water, extracting it at a temperature of 90° C. for 3 hours, followed by filtration and cooling to a temperature of 10° C. to 15° C.; (d) mixing the Schisandra of step (b) with the cooled Shanghai mushroom extract of (c) and aging for 24 hours; (e) drying and pulverizing the Schisandra of (d); (f) adding 5 g to 20 g of the Schisandra powder of step (e) per 1 kg of drinking water at 1° C. to 15° C., extracting it for 1 hour to 3 hours, and filtering; (g) adding soybeans for meju production to the Schisandra extract of (f) and immersing them for 6 to 9 hours; (h) steaming the immersed beans of (g); (i) grinding the steamed soybeans of (h) and then molding to prepare meju; (j) adding and mixing in a ratio of 300 g to 500 g of sea salt per 1 liter of Schisandra extract of (f); (k) adding the soybean paste of (i) to the omija mixture of (j), aged for 50 to 80 days, and then separating the soybean paste and soy sauce; (l) The separated soy sauce is aged at a temperature of 15° C. to 28° C. for 30 days or more to commercialize it.
본 발명을 통하여 제조된 간장은 간장 특유의 잡냄새가 저하되고 풍미가 향상되어 각종 음식조리에 적합하며, 오미자의 폴리페놀성분이 함유되어 제품성이 향상된다.The soy sauce produced through the present invention is suitable for cooking various kinds of food because the peculiar smell of soy sauce is reduced and the flavor is improved.
상기 기술적 과제를 달성하기 위하여, (a) 오미자를 세척하여 건조하는 단계; (b) 상기(a)의 건조된 오미자를 60℃ ~ 70℃의 온도에서 1시간동안 볶는 단계; (c) 식용수 1kg당 상황버섯 10g을 첨가하여 90℃의 온도에서 3시간동안 추출한 다음 여과하여 10℃ ~ 15℃의 온도로 냉각하는 단계; (d) 상기(c)의 냉각된 상황버섯추출액에 상기(b)단계의 오미자를 혼합하여 24시간동안 숙성하는 단계; (e) 상기(d)의 오미자를 건조하여 분쇄하는 단계; (f) 1℃ ~ 15℃ 식용수 1kg당 상기(e)단계의 오미자분말 5g ~ 20g을 투입하여 1시간 ~ 3시간동안 추출하여 여과하는 단계; (g) 상기(f)의 오미자추출물에 메주제조용 콩을 투입하여 6시간 ~ 9시간동안 침지하는 단계; (h) 상기(g)의 침지가 완료된 콩을 증숙하는 단계; (i) 상기(h)의 증숙이 완료된 콩을 마쇄한 다음 성형하여 메주를 제조하는 단계; (j) 상기(f)의 오미자추출물 1리터당 천일염 300g ~ 500g의 비율로 첨가하여 혼합하는 단계; (k) 상기(i)의 메주를 (j)의 오미자혼합액에 투입하여, 50일~80일 동안 숙성한 다음 된장과 간장을 분리하는 단계; (l) 분리된 간장을 15℃ ~ 28℃의 온도에서 30일이상 숙성하여 제품화하는 단계를 통하여 이루어진다.In order to achieve the above technical problem, (a) washing and drying omija; (b) roasting the dried omija of (a) at a temperature of 60° C. to 70° C. for 1 hour; (c) adding 10 g of Sanghwang mushroom per 1 kg of drinking water, extracting it at a temperature of 90° C. for 3 hours, followed by filtration and cooling to a temperature of 10° C. to 15° C.; (d) mixing the Schisandra of step (b) with the cooled Shanghai mushroom extract of (c) and aging for 24 hours; (e) drying and pulverizing the Schisandra of (d); (f) adding 5 g to 20 g of the Schisandra powder of step (e) per 1 kg of drinking water at 1° C. to 15° C., extracting it for 1 hour to 3 hours, and filtering; (g) adding soybeans for meju production to the Schisandra extract of (f) and immersing them for 6 to 9 hours; (h) steaming the immersed beans of (g); (i) grinding the steamed soybeans of (h) and then molding to prepare meju; (j) adding and mixing in a ratio of 300 g to 500 g of sea salt per 1 liter of Schisandra extract of (f); (k) adding the soybean paste of (i) to the omija mixture of (j), aged for 50 to 80 days, and then separating the soybean paste and soy sauce; (l) The separated soy sauce is aged at a temperature of 15° C. to 28° C. for 30 days or more to commercialize it.
실시예Example
본 발명의 제조방법으로 간장을 제조하여 준비하였다.Soy sauce was prepared by the manufacturing method of the present invention.
비교예comparative example
기존의 제조방법으로 간장을 제조하여 준비하였다.Soy sauce was prepared by the conventional manufacturing method.
상기의 실시예 및 비교예의 간장을 시식한 후 다음과 같은 방법으로 평가 하였다. 평가방법은 30대 ~ 60대의 여성 40명에 대하여 만족도를 평가하도록 하였는데, 맛, 냄새, 섭취감, 전체적인 기호도를 5점법으로 하여 관능검사를 실시하였는데, 관능검사 항목은 매우 나쁘다 : 1점, 조금 나쁘다 : 2점, 보통이다 : 3점, 조금 좋다 : 4점, 매우 좋다 : 5점으로 평가하였다 After tasting the soy sauce of Examples and Comparative Examples, it was evaluated in the following manner. The evaluation method was to evaluate the satisfaction of 40 women in their 30s to 60s. The sensory test was conducted using a five-point method for taste, smell, intake, and overall preference. The sensory test items were very poor: 1 point, a little Poor: 2 points, Average: 3 points, Somewhat good: 4 points, Very good: 5 points
Claims (2)
(b) 상기(a)의 건조된 오미자를 60℃ ~ 70℃의 온도에서 1시간동안 볶는 단계;
(c) 식용수 1kg당 상황버섯 10g을 첨가하여 90℃의 온도에서 3시간동안 추출한 다음 여과하여 10℃ ~ 15℃의 온도로 냉각하는 단계;
(d) 상기(c)의 냉각된 상황버섯추출액에 상기(b)단계의 오미자를 혼합하여 24시간동안 숙성하는 단계;
(e) 상기(d)의 오미자를 건조하여 분쇄하는 단계;
(f) 1℃ ~ 15℃ 식용수 1kg당 상기(e)단계의 오미자분말 5g ~ 20g을 투입하여 1시간 ~ 3시간동안 추출하여 여과하는 단계;
(g) 상기(f)의 오미자추출물에 메주제조용 콩을 투입하여 6시간 ~ 9시간동안 침지하는 단계;
(h) 상기(g)의 침지가 완료된 콩을 증숙하는 단계;
(i) 상기(h)의 증숙이 완료된 콩을 마쇄한 다음 성형하여 메주를 제조하는 단계;
(j) 상기(f)의 오미자추출물 1리터당 천일염 300g ~ 500g의 비율로 첨가하여 혼합하는 단계;
(k) 상기(i)의 메주를 (j)의 오미자혼합액에 투입하여, 50일~80일 동안 숙성한 다음 된장과 간장을 분리하는 단계;
(l) 분리된 간장을 15℃ ~ 28℃의 온도에서 30일이상 숙성하여 제품화하는 단계를 포함하는 것을 특징으로 하는 오미자를 이용한 간장의 제조방법.
(a) washing and drying omija;
(b) roasting the dried omija of (a) at a temperature of 60° C. to 70° C. for 1 hour;
(c) adding 10 g of Sanghwang mushroom per 1 kg of drinking water, extracting it at a temperature of 90° C. for 3 hours, then filtering and cooling to a temperature of 10° C. to 15° C.;
(d) mixing the Schisandra of step (b) with the cooled Shanghai mushroom extract of (c) and aging for 24 hours;
(e) drying and pulverizing the Schisandra of (d);
(f) adding 5 g to 20 g of the Schisandra powder of step (e) per 1 kg of drinking water at 1° C. to 15° C., extracting it for 1 hour to 3 hours, and filtering;
(g) adding soybeans for meju production to the Schisandra extract of (f) and immersing it for 6 to 9 hours;
(h) steaming the immersed beans of (g);
(i) grinding the steamed soybeans of (h) and then molding to prepare meju;
(j) adding and mixing in a ratio of 300 g ~ 500 g of sea salt per 1 liter of Schisandra extract of (f);
(k) adding the soybean paste of (i) to the omija mixture of (j), aged for 50 to 80 days, and then separating the soybean paste and soy sauce;
(l) A method for producing soy sauce using omija, characterized in that it comprises the step of aging the separated soy sauce at a temperature of 15 ° C to 28 ° C for 30 days or more to commercialize it.
Soy sauce manufactured by the method of claim 1.
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